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1 large beet, raw and peeled
Preheat a deep fryer pot filled with the manufacturer's recommended level of oil to 280°F.
Using an Asian vegetable slicer or a mandolin, slice the vegetables paper thin.
Fry the vegetables individually in small batches. Cook them until they begin to crisp and then remove. They will crisp even more as they air dry.
Season with salt and serve.
Posted by Barbara Leass
Nutritional Info Per Serving: N/A
2 parsnips, peeled
1 large turnip
Frying oil
Salt